Whole Stuffed Cabbage Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 can: Whole tomatoes, drained
Chopped/14-1/2oz ea,
6 ounce: Tomato paste,
1 tbsp: Brown sugar,
1/2 tsp: Worcestershire sauce,
3 1/2 lbs: Cabbage,
1/4 lbs: Ground chuck,
1 small: Onion, chop
3/4 tsp: Salt,
1: Garlic clove, mince
1/4 tsp: Pepper,
1 cup: Cooked long-grain rice,
3/4 cup: Water,
Directions:
Combine tomatoes and next 3 ingredients; set aside. Remove and discard
any tough outer leaves from cabbage. Carefully 2 lg leaves from cabbage and
set aside. Cut out stem and inner leaves, leaving a 1" thick shell. Set
cabbage shell aside. Discard stem and chop inner leaves, reserving 1 cup.
Set aside remaining chopped inner leaves for another use.
Combine 1 cup reserved chopped cabbage, ground chuck and next 4
ingredients in a large Dutch oven. Cook over med-high heat 15 minutes or
until cabbage is tender, stirring often. Drain and return meat mixture to
pan. Stir in 1 cup tomato mixture and rice. Fill cabbage shell with mixture
and cover with reserved leaves, securing with wooden picks. Place in a slow
cooker, add remaining tomato mixture and 3/4 c water. Cover and cook on
HIGH 6 hours. Remove and discard wooden picks. Source: Americas Best
Recipes. Waldine Van Geffen vghc42a.
Posted to Bakery-Shoppe Digest V1 #181 by novmom@juno.com (Angela
Gilliland) on Aug 05, 1997
Source from luhu.jp
any tough outer leaves from cabbage. Carefully 2 lg leaves from cabbage and
set aside. Cut out stem and inner leaves, leaving a 1" thick shell. Set
cabbage shell aside. Discard stem and chop inner leaves, reserving 1 cup.
Set aside remaining chopped inner leaves for another use.
Combine 1 cup reserved chopped cabbage, ground chuck and next 4
ingredients in a large Dutch oven. Cook over med-high heat 15 minutes or
until cabbage is tender, stirring often. Drain and return meat mixture to
pan. Stir in 1 cup tomato mixture and rice. Fill cabbage shell with mixture
and cover with reserved leaves, securing with wooden picks. Place in a slow
cooker, add remaining tomato mixture and 3/4 c water. Cover and cook on
HIGH 6 hours. Remove and discard wooden picks. Source: Americas Best
Recipes. Waldine Van Geffen vghc42a.
Posted to Bakery-Shoppe Digest V1 #181 by novmom@juno.com (Angela
Gilliland) on Aug 05, 1997
Source from luhu.jp